Cocktail Recipe: The Dedham Winter

From The Boston Herald:

Over at Woodward, the restaurant in the new Ames Hotel on Court Street, head bartender William “English Bill” Codman says an influx of spirits - such as Bols Genever gin and older varieties of rums - will grace Boston cocktail menus in the months ahead.

“People will be taking the old-school stuff and pulling it into the new century,” said the cocktail guru. At Woodward, Codman is already doing that - taking classic ingredients such as Green Chartreuse, which he mixes with clove, rosemary, lime and cachaca to make a Dedham Winter. Come spring, Codman’s drink menu will feature two other trends he says will start popping up on cocktail menus: house-made infusions and cordials.

And, now, the recipe:

Woodward's Dedham Winter

• 5 pieces of clove
• 2 rosemary sprigs
• 3/4 oz. simple syrup
• 1/2 oz. lime juice
• 2 oz. apple cider
• 1/2 oz. Green Chartreuse 
• 1 1/4 oz. Cabana Cachaca
• Ice

Muddle rosemary and clove. Add liquids and shake. Strain into a tall glass filled with ice. Garnish with rosemary sprig.